How to season and care for Carbon Steel and Cast Iron Cookware

Jump to the relevant chapters (links) below or watch the entire video for an in-depth look at how to maintain your Cast Iron and Carbon Steel cookware.
We know there are a few ways to season iron cookware but in this video, Jed is explaining the method that works the best for him. He'll cover the basic carbon steel cast iron seasoning, and how to repair and reseason a carbon steel pan. The point of this video is to help people become confident using Carbon Steel and Cast Iron Cookware in their day-to-day cooking.
The links below will take you to the areas of this video that you may need specific help with.
0:00 Introduction: A few rules
2:26 Basic seasoning of Carbon Steel (Which also applies to Cast Iron)
17:35 Seasoning Enameled Cast Iron,
23:52 Repair Carbon Steel
Thanks for watching. Please reach out or leave a comment with any questions. Remember, never cook with Olive Oil!

[@dougkrogh9266]

Great job. I have small build up on a new pan. Your job helped setting my new carbon pans. Thanks

[@dariaantona6935]

I'm so glad I found this video. Another option is deglazing the surface with hot water...but salt cleans the old mess much more effectively)))

[@chrishevia]

I really enjoy your videos Jed, you make a lot more sense to me then some others. I have learned a lot from you.

[@Cook-Culture]

Thanks, Chris. I appreciate that. Hopefully, we will all see a world one day where no one thinks they need to use nonstick cookware!

[@timchapman6131]

Great tutorial. Super thorough. Thanks!

[@polarbearpies]

This is the best and most informative video on carbon steel cookware on youtube, and I would know I’m pretty sure I’ve watched every single one trying to troubleshoot my pans 😂 thanks guys!

[@danielwaterbury226]

Really appreciate the thoroughness of this video having just bought a set of carbon steel I've been struggling with learning the seasoning and cleaning of the pans this was super helpful! Thanks!

[@Cook-Culture]

Glad to help!

[@corlissyamasaki3476]

Saw this video just as I noticed one of my cast iron skillets that I haven't used in a while had some rust spots. Took it down and had to scrape off some parts but it feels really smooth now!

[@johnhoward7298]

After cooking in My carbon steel skillets , I put in a little hot water from the tap ( after I drain excess gerase ) . I then use nylon brissell brush . Then empty pan & dry w/ Scott shop towel ( the lint free blue paper towel ) . I put pan on enough heat to dry pan . I put a quarter size , grape seed oil on pan w/ same towel I wiped pan with . Then I wipe pan w /piece of white tee shirt , and let pan smoke . Then I put pan in oven for storage . This works very well for Me ( eggs slide around like a hockey puck ) !

[@SpeedyCotton55]

I learned a lot and enjoyed it, thank you sir.

[@lindonh8468]

Thank you... Actually seeing all the different possible surfaces, explaining why they happen and how to clean them really helped me. 👍 Most other advice online was pretty much "do this ... done", but then I'm often left wondering "I think those sticky or rough spots stilll need work". Thank you again.

[@Cook-Culture]

Glad it worked out for you!

[@amdezwager7292]

thank you so much. Super helpful Cook culture!!

[@dbkfrogkaty1]

Thank you for the video. Very helpful for learning how to care for my carbon steel pans. 'How to season a carbon steel pan' videos are all over KZbin and the internet. But how to fix messed up pans are few and far between. Especially ones that go into specific detail showing pans with all the issues most carbon steel pan users come across. I can speak for myself as I damaged one of my pans with acidic marinade. It also had some burnt on oil that created sticky spots. Now I can see what it takes to fix these problems.

[@Cook-Culture]

Great. Glad it helped!

[@UnkleAL1962]

I enjoyed the section on the black porcelin interior Staub - I specifically bought the black interior Staub as I hate the white ones that turn to crap and one of the methods people use is to actually bleach it. I did that once and hated it and the porcelin is never the same again. The black interior is great, but I found immediately that it needs to be seasoned just like regular cast iron then it looks and cooks great. My favorite. Also have carbon steel DeBuyer and Matfer and I "blued" those babies outside and wow what a seasoning you get with that!

[@thwwoodcraft1449]

The bad ones with lots of build up - heat with 1/4" water to soften the build up then hit with a stainless scrubbie. Rinse well. Then I jam a round random orbital sander in there with a 120 grit disk and take it down to bare metal. Put back on a high gas burner and heat hot enough to turn the surface blue, then proceed to a grey color. Lower heat to low-med and let cool down over that for a couple minutes. Then apply coats of oil to the still very hot metal. Repeatedly. Apply, wipe to smear around then try to remove with a cleaner towel, all within about 10 seconds. You can do many coats like this in just 20 minutes. Will smoke like hell so have a strong range hood going.

[@xX.D3DP00L_Xx]

I agree about the olive oil. I use shortening. Have been for 20ish years and my grandmother used it on her pans for probably as long as hydrolized oil has been around. I dont cook with it often but it's great for seasoning. The smoke point of shortening is very reliable and if I use my oven to season I can go a specific temperature above the smoke point to achieve a good hard non tacky coating. I find that manufacturers dont properly explain what a "light coating " actually means.

[@wileenolasiman1387]

What shortening do you use?

[@hepgeoff]

It was great watching this video again. First time watching was over a year ago. Learned some things that I missed last time I watched. I like the rock salt technique. When restoring carbon steel pans like you did here, are there any advantages to an oven seasoning versus on the stove top? Thanks, Jed!

[@Cook-Culture]

Thanks, Geoff! This one seems so old now! But still applies...

[@5Komma5]

I have found out the hard way not to use olive oil 🙄🙄🙄 The patina did not stick to the pan when I seared a steak. Took two days in a lemon acid bath and lots of scrubbing to get back to bare iron. Redid it with sunflower oil because that is what I usually use for cooking. Finally a proper coating 😁😁

[@waldgeist9007]

Rule #0: Olive oil is fine for searing at medium temperatures. As long as it doesn't smoke, it's fine. Furthermore, olive oil is the perfect oil for maintenance. After cleaning the skillet, pre-heat it again on the stove, apply a very thin layer of olive oil and turn the heat up until the olive oil starts smoking. Lower the heat a little to the point where the oil keeps smoking, let it smoke for up to a minute, then turn off the stove. Then you may also wipe the outside of the still hot skillet with the oily towel and apply a very thin layer to it (not mandatory but it's a good rust protection). That's it, you got another layer of seasoning and other than most other oils, the remaining olive oil on the skillet does not tend to get rancid over time. That's why it's my favorite oil for maintenance.

[@Cook-Culture]

Great that Olive Oil is working for you, however we've only had issues with it, although we did find in testing that really thin (Non EVOO) can work ok. Due to the hit-and-miss aspect of olive oil we DO NOT EVER recommend it to our customers for any seasoning. All types of Grape Seed or Flax Seed work 100% of the time.

[@davidtebbitt5537]

Absolutely...I find olive oil is fantastic on both my cast iron and carbon steel.

[@harley11361]

but what about flavor? so you're saying never use olive oil at all? just seasoned a matfer 12 inch with grape seed oil washed it with hot water dried it, cooked potatoes salt and oil twice for 15 mins 2 times for first seasoning.... the pan surface feels slick I heated the pan after washing the stuff out and oiled it with a very light coating of grape seed oil....? didn't get a chance to cook anything as of yet i'm excited and nervous at the same time i hope i did it right like your videos thx

[@fabricetremblay9023]

J'utilise de l'huile d'olives et c'est très bien!

[@chrisxx012]

So what oils do you use to cook with?

[@guywithabeard]

Even when needing to reseason a pan, you can use vinegar simila acids, just boil and you're usually done.

[@lindasegraves6207]

Le Creuset will chip like other enamel cast iron but it does have a lifetime warranty. But so does Tramtina have a lifetime warranty so why pay for the expensive cookware? 😊 BTW, I love your hair cut it looks nice on you, better than the longer hairstyle but thats your chose. Happy New Year!

[@scottengh1175]

deBuyer Mineral B normally has the trademark stamped into the center of the cooking surface. Not seeing them. Seasoning must be covering.

[@rogerbird2318]

Jeff, I have several cast iron pans that I inherited. These pans were seasoned with Crisco. Is there a process to switch over to grape seed oil for continued seasoning? I have learned a lot from your videos! Thank you for your advice. Sincerely, Roger

[@Cook-Culture]

Hi Roger, are you asking how to take your Crisco seasoning off and reapply with grapeseed?

[@mrparisehistory]

Thanks so much for you video. As a new carbon steel user, it was great to see pans in various conditions and how to address their problems. One question: you mentioned a "post seasoning" multiple times in the video. What exactly are the key steps to post-seasoning (seasoning after use and before putting the pan away)? Thanks!

[@Cook-Culture]

Hi Brandon, yes, post seasoning is simple. Once done cooking, rinse the pan in running water, use a cloth or scouring pad if needed, and put onto a medium heat to dry. Apply a very thin coat of grapeseed oil (or a product like Buzzywax) and leave for about 3 or 4 min. Let cool, whip out and store for the next use. That is post seasoning. Do not ever use fruit oil to season - like Olive Oil. It will become sticky.

[@mrparisehistory]

@@Cook-Culture Awesome. Thanks. After applying the thin coat of oil for post seasoning, should I heat up to the smoke point, and leave it there for 3-4 minutes? In terms of oil, so far I've been using Canola oil. Have you seen a big difference between Canola and Grapeseed? And if so, is it ok to switch to Grapeseed after starting with Canola? Again, great videos and advice! I've had my carbon steel pan for about a week and have been doing lots of seasoning work. My wife thinks I'm crazy...

[@LexLuthor1234]

Thank you for this video :) Can i use saturated fats (lard or coconut for example) or do you only recomend non saturated ones? I currently live in italy, and grapeseed oil isnt that easy to find, whilst mais, peanut and sunflower oil arnt as nice and neutral as grapeseed oil. They can also tend to turn sticky, once the smokepoint is reached. Lard tends to be very smooth and almost odor less, so i was thinking it might be the way to go?

[@Cook-Culture]

Hi Lex, generally unstaurated fats will work better than saturated do to the double bonds in unsaturated fats. Simpley put, when heated there will be more available free radicals to help bond your seasoning to the surface

[@LexLuthor1234]

@@Cook-Culture Alright 👍 and Thank you for the quick response :)

[@petricap07]

I have a question. The bottom of my mineral b pan is perfectly seasoned but my sides of the pan are kind of sticky and has a nasty build up . How do I clean that without messing up the bottom of the pan. Thank you for all the info. ps. I use sunflower oil to season the pans.

[@Cook-Culture]

Hi, you can simmer the pan in white vinegar for about 20 min, scour, and then reseason. Sunflower oil is good to season

[@andresbarajas2863]

overall decent advice for maintenance cleaning and seasoning, like the bench scraper idea....but honestly seasoning those poor pans is like trying to apply a good coat of paint on a rusted-out car - gonna take weeks to develop decent seasoning before it flakes off. Someone in that kitchen needs stay late, strip those pans down to bare metal with steel wool and apply 3-5 decent base coats IN THE OVEN before seasoning on that induction stove.

[@Cook-Culture]

Hi Andres - you are not wrong, however this video is created for people that are not looking to make their pan maintenance a hobby. Our customers are just as successful following the simple and quick processes in our video(s).

[@andresbarajas5851]

@@Cook-Culture hate to break it to ya but this video is 36+ minutes of hobby pan maintenance....what your are doing here is great to get a gnarly gunky scratched up pan up and running again to use RIGHT AWAY - i use kosher salt on a hot pan all the time to remove build up and odors from carbon steel....however, multiple salt scrubs and a couple stovetop seasoning coatings is not a sound LONG TERM solution for carbon pans with extreme seasoning degradation like the ones you are working with here.

[@tjlovesrachel]

@@andresbarajas5851 I feel ya man… but me personally I use my angle grinder with a wire wheel or cup brush once it’s down to bare metal I then hit it with a fine scotch brite pad to almost polish it then I wash it well then re season it

[@andresbarajas2863]

​@@tjlovesracheli had great success with dremel sanding abrasive buff wheels (not sandpaper or wire wheels) to strip away crusty carbon steel buildup, especially around the rivet heads and lip edges. also, sanding with 1000 thru 7000 silicon carbide papers to get reflection-shiny smooth really makes a difference after coarse sanding carbon steel.

[@knifesharpeningnorway]

You should try the Swedish kockums jernverk pans they are 3mm thick workhorses

[@Cook-Culture]

I'll take a look...

[@knifesharpeningnorway]

@@Cook-Culture they are bigger than de buyer mineral b and as thick or thicker for a better price at least here they are.

[@H4KnSL4K]

One of your key tips is to never use Olive oil - not for seasoning, but also not for cooking. Does anyone else mention this? I could see it being applicable if you're dealing with especially high temperatures where the oil is more likely to go partway seasoning (and be all sticky), but at typical cooking temperatures, on a properly seasoned pan, I would assume it would be okay... maybe an experiment people can try out?

[@tyromeyamaguchi9016]

I see you're on glass top? ever have issues with the larger ones warping? Mine seem to warp right away

[@Cook-Culture]

Hi, we haven't had any issues at all.

[@MikeOBrien1945]

What about using peanut oil for seasoning and cooking? Is that considered a fruit or a seed type oil?

[@Gengh13]

I don't know for seasoning, maybe it works, but for consumption it's definitely not healthy, it's high in omega-6.

[@davidtebbitt5537]

Enameled cast iron doesn't make a scratchy sound when rubbed with paper towel. No enamelling on the inside.

[@coralinealgae]

Staub enamel pans actually are a little rough on the inside. The enamel is slightly textured, which makes the enamel capable of being seasoned to make them more non stick than normal smooth enamel. Truly first rate cookware.

[@gixster92]

forgive me, but I an new to carbon steel pans. I have binged a lot of your videos and find them very informative. I know you state 6-7 for you cook top and to do same with flame, but since all cook tops are different, what temp does it equate too? I have tried on my residential cooktop on half and with an infrared thermometer it hits up to 500and as soon as I put oil it it smokes like crazy. am i doing anything wrong?

[@Cook-Culture]

Just start at a low temp and move up

[@gixster92]

@@Cook-Culture what should the temps hit when cooking. that way i can regulate where I should be. 300? 200?

[@jizburg]

Would you care to elaborate as to why olive oil is bad? I have used it for a while now and my cast iron pans work great.

[@Cook-Culture]

Sure thing. I made you a video: kzbin.info/www/bejne/j4nYdYuarqqVjsk

[@stinkiedurian]

How do you prevent it from warping on a glass/electric cooktop?

[@Cook-Culture]

Heat slowly and don't put hot cookware in cold water...and buy heavy cookware.

[@utubephil100]

Are you not concerned that your glass topped induction range will get scratched using cast iron and carbon steel pans?

[@1ronhall]

How do you get your pans seasoned on an electric grill, and further, keep it from warping? I just purchased my first black steel pan for my induction range, and now I’m nervous for the longterm use/benefits. Thanks.

[@Umbinator]

Turn your range to 4 or 5 out of 10 and let the pan get hot slowly. It will work fine, and that will be plenty hot. It won't warp, as long as you treat it well. I use cast iron and carbon steel on a plain old electric stove, and they are awesome.

[@1ronhall]

@@Umbinator used it a few times ..... the pan seasoning is “iffy“ at best on an induction ...... however, no warpage as of yet ..... thanks for the reply!!

[@Umbinator]

@@1ronhall try your oven for a base layer. It's super easy. Preheat to 300F. Cook pan for 30 mins, wipe with oil, wipe oil off, turn oven up to 400F, bake for an hour or until its not sticky. You can repeat that last part as many times as you want.

[@1ronhall]

@@Umbinator thanks, on Sunday, I preheated the pan in the oven, rubbed the new pan with canola oil, baked at 425f for 75 minutes, then let cool in oven. Will continue with the seasoning process ..... I fried hamburgers as my initial cook and unfortunately lost some of the “pan seasoning” ..... I will persevere!!! 🇺🇸

[@EricStOngeDC]

Thoughts on using avocado oil to cook with? Would it have a similar effect that you say olive oil will have?

[@TheMotorcycleBoss]

Avocado oil has a higher smoke point than olive oil. Olive oil may impart a better flavor to some. When seasoning tho, the best oil to use is Flaxseed oil. Due to the high alpha-linolenic acid content, it creates a hard glass-like coating on the pan making it nonstick. However, multiple light coats are needed. As far as cooking goes tho, avocado oil = less smoke Olive oil = more smoke

[@j.padilla309]

does canola oil also fine?

[@coralinealgae]

Yes. Canola oil works nicely.

[@AT16]

No need for the salt. Heat the pan up, put some water in to deglaze and scrape with a spatula, then if there is any further stuck carbon use a copper/steel scrubber and lightly scrub with hot water.

[@Cook-Culture]

Thanks Adam - to be clear, deglazing is a process when the pan is hot from cooking. And we do not recommend to use a copper/steel scrubber when you can use salt, which is softer and not so abrasive to the seasoning. The only metal scrubbing material we suggest is chainmail.

[@AT16]

Cook Culture If you are removing seasoning with a copper/steel scrubber under hot water, then the seasoning wasn’t done properly in the first place! Uncle Scott’s Kitchen, perhaps the most experienced person on KZbin for carbon steel seasoning and cleaning, recommends it as the best and quickest cleaning method. Good video though, shows there is more than one way to do something, and I’m jealous of your kitchen - it’s lovely! kzbin.info/www/bejne/jZXLZpqJnqaAf7s

[@abrahamwu9680]

After doing this, I’m sure your hands/arms smell like burnt oil - what’s a good way of removing that odor from your skin?

[@brucehakami4489]

Thanks for this extensive video, but would you please clarify which oil you recommend, is it Rapeseed oil or Grapeseed oil? Many thanks.

[@JedGrieve]

Hi Bruce, we use Grapeseed oil. Glad you enjoyed the video. Thanks. Jed

[@Nick_Gerr-Pries]

Rapeseed oil is hard to get in most states and territory, so I would recommend using grape seed oil instead.

[@brucehakami4489]

orrgazmo1986 , Thanks for your explanation, which is informative. But please allow me to boast a little about my Country, which is at the moment in a great state of turmoil, trying to regain our independence. Here, we get Rapeseed Oil in most supermarkets, in a range of qualities, from very cheap to Cold Pressed Extra Virgin. We also easily get Grapeseed oil. The only difficulty is choosing the right bottle from a shelf displaying tens of different ones.

[@ChuckLazer]

People don't like the name rapeseed. Rapeseed oil is now commonly known as Canola.

[@Nite-owl]

@@Nick_Gerr-Pries Rapeseed oil and Canola oil are practically the same thing, neither of which would ever be seen in my kitchen personally, nor will any other variety of seed oils, unless you count Coconut oil as a seed oil. Lard, butter, coconut and my favourite is bacon grease are all I ever use. All are "natural oils" and haven't needed to be chemically extracted.

[@Eilis986]

Does cooking on a gas stove/ seasoning in a gas oven, matter at all?

[@Cook-Culture]

Not really. A bit more moisture in a gas oven but that should not matter for seasoning

[@ashenwinter]

Would you use avocado oil instead of olive to cook with?

[@Cook-Culture]

The issue with cooking with oils on iron pans is fibre. If you cook at a medium heat them you can almost cook with anything. If you cook at a high heat, or are seasoning, I suggest using an oil without any fibre EG: Grapeseed, Sunflower

[@jborselli15]

what is wrong with canola oil for cooking/seasoning on cast iron and carbon steel

[@Cook-Culture]

Nothing, all good

[@whitedragon101]

Your video seems to say not oil the pan after cleaning unless you are going to heat it to smoking for re seasoning. However the instructions on my De Buyer pan and all other the manufacturers say to do exactly that. Wipe a thin coat of oil on the pan before putting it away. If oiling it is wrong why do the manufacturers (and every guide I have seen) say to do it ?

[@Cook-Culture]

Hi, we have success with heating seasoning oil after cooking and washing, which creates effective polymerization. I assume that manufacturers suggest only to oil the pans as that is the simplistic approach.

[@H4KnSL4K]

Haha. Future videos have you using a beeswax paste instead of "always grapeseed" and a cloth instead of the paper towel

[@Kartoongg]

Thanks for the methods to the madness but I got OCD and having any texture or patinaed and I will wan to wash and clean as factory finish lmfao

[@Cook-Culture]

Stainless Steel may be the best for you!

[@nickolashaustein]

Personally I’ve had my best results with Olive oil and I easily keep a nonstick surface. I’ve tried using grape seed oil numerous ways with horrible results.

[@Visitkarte]

Maybe you are using a different temperature? Because I guess the polymerization point of every oil is different. I am a big fan of olive oil and I am not giving it up just to be able to use a different pan.

[@sdqsdq6274]

why is that stainless steel pan cant season the same way as cast iron ?

[@Cook-Culture]

You can but it's not as effective. The stainless is less reactive and less porous

[@harveyh3696]

36:05 What about avocado oil??

[@Cook-Culture]

Not bad but we've found seed oil works best

[@BenSeigal]

My God! Don't use olive oil to cook with? Tell us you joking. Tell that to 55 million Italians!

[@Cook-Culture]

Thanks for taking the time to comment. I am not claiming that Olive Oil becomes less healthy when it's heated as this is not my point. I am not a scientific researcher. I am, however, an avid cook, a concerned citizen, and a leading retailer of NON chemical coated cookware (like Field, Staub, de Buyer, Demeyere, Lodge) in all of North America. We are one of only a few kitchenwares retailers in North America that will not sell non stick cookware to their customers - mainly due to the fact that millions and millions of spent coated fry pans are thrown into the landfill every year. Because of this, we help educate people that are interested in eliminating non stick cookware from their lives and the first thing that people must do to becomes successful using traditional, uncoated cookware, is to STOP COOKING WITH OLIVE OIL. PERIOD. I really don't care if people want to heat Olive Oil, but I do care that we recklessly, and ignorantly, consume and dispose of coated cookware by the millions of pans annually.

[@Cook-Culture]

@Tam One Thanks for the note. This is not a data issues. This is a practical issue. We've helped 1000's of customers transition away from disposable chemical non stick cookware to Cast Iron of Carbon Steel Cookware. We've found that when customers use fruit oil, Olive Oil included, to season and cook with on carbon steel or cast iron, it becomes gummy and sticky. When our customers move to a seed oil, they are successful. The only time that when we find 'olive oil' works ok is when people use the super cheap stuff from somewhere like Costco. The simple practical issue is that Olive Oil is absolutely awful for seasoning and cooking when using Cast Iron or Carbon steel. This is what we have learned from using seasoning and using the pans for decades.

[@cibj88]

@@Cook-Culture Is the reason for not seasoning with olive oil more to do with its relatively low flash point and non neutral flavour compared to a seed oil?

[@Cook-Culture]

@@cibj88 Hi, the reason for not using Olive Oil is that most people buy a high-quality oil, which is 'fruity'. The fibre and sugar in the oil become sticky when the oil bonds to the metal when heated. This creates an unusable sticky coating. The only way around this is to use a fairly or highly refined Olive Oil, which is much lighter in colour and is very thin. Due to the wide range of Olive Oil, we recommend using grapeseed, which is consistent and works 100% of the time.

[@HrWisch]

@@Cook-Culture You only get gum if you're using too much oil and / or don't let it polymerize completely. But then again it doesn't matter which oil you're using. Nowadays, I mostly season my iron cookware with canola or rapeseed oil (or a blend of both). But olive oil is my favorite oil for maintenance (wiping the dry skillet after cleaning with water / soap) as it doesn't tend to get rancid as quickly as other oils. I've also used olive oil to season my skillets in the past and never had any issues. I'm talking of non-processed, native / organic, cold pressed (extra vergine) olive oil.

[@AndyPanda9]

Wow! I'm surprised. I've been using nothing but olive oil and/or butter on my cast iron for the past 30 years. Eggs slip and slide around on my cast iron. I never wash them, just wipe them out with a paper towel and some more olive oil.

[@artolaganus]

why shouldn't I use 50% olive oil and 50% butter if I want to cook chicken on low heat?

[@Cook-Culture]

Don't know a reason not too

[@simonlivsey7425]

Should have cleaned em before you seasoned em!

[@ChuckLazer]

Why would you not cook with olive oil?

[@JedGrieve]

H Charles, Olive Oil and all fruit oil does not polymerise well and creates a sticky finish. This will also happen when you cook with Olive Oil, especially at a higher heat. Seed oils work better. Hope that helps.

[@dorkavenger42]

@@JedGrieve helped me. Thanks

[@osands]

@@JedGrieve So avocado is also not good for the pan? My research tells me grape seed oil is not good oil. High in omega 6 which is inflammatory and also is produced with toxic chemical called hexane to refine the oil.

[@osands]

The best oils are Olive, avocado, and coconut. Grape seed isn't good. kzbin.info/www/bejne/nJi9nGarjdJ4bLs. Also why not cook with olive oil on steel? Curious...

[@Cook-Culture]

Cooking is less of the issue, it's seasoning that is the issue. Seasoning with high-quality Olive Oil or Avocado Oil does not work well due to the high fiber content. From a health perspective, all oil degrades when heated so the best choice is not to heat any of them, and yeah, there is no doubt that EV Olive, Avocado, and Coconut is WAY healthier than grapeseed, canola and the like.

[@osands]

yeah you just need to NOT heat them up past their "point" is all. I seasoned my mafter with avocado oil. Seems to be fine. I cooked an over easy egg in it right after and it slid around quite well. When I have to re-season i might try grape seed I guess. What about coconut? Would that work?

[@Cook-Culture]

@@osands We've found to get a good, hard, long-lasting seasoning it's best to use 'thin' unsaturated oil. It may be an olive oil, or avocado, but the really good stuff can be problematic due to the high amount of fiber. The fiber cooks onto the pan as carbon and this is why some seasoning flakes more easily than others. We have found that consistently grapeseed oil creates a solid seasoning with no fuss.

[@davidcooke7744]

I can do anything in my carbon steel pan but fried eggs are impossible.

[@Cook-Culture]

Sorry to hear that. It should work for you! Maybe try preheating at medium for a few extra minutes

[@davidcooke7744]

@@Cook-Culture done it still doesn’t work

[@davidcooke7744]

@@Cook-Culture I care for my pan as if it is my baby but no good

[@Cook-Culture]

@@davidcooke7744 what brand is it? What fat do you use for seasoning....and cooking?

[@davidcooke7744]

@@Cook-Culture I use a quality sunflower oil

[@davidtebbitt5537]

That oblong pan doesn't look like it has an enamel coating on the inside...looks like cast iron. Enamel is smooth.

[@coralinealgae]

It's a Staub enamel pan. They use a lightly textured matte black enamel coating that can actually be seasoned. They're very expensive and arguably the best enameled cast iron pots available. They aren't suitable for making everything, but they are excellent.

[@xX.D3DP00L_Xx]

If its enameled on the outside, its enameled on the inside. It just looks like it isnt.

[@ericallnight]

Why not cook food using olive oil?

[@Cook-Culture]

Cooking isn't so much the issue. It's frying and seasoning. Olive oil, and all fruit oil, are fibrous and the fibre carbonizes on the metal and becomes a black sticky residue. If you cook with olive oil ensure you do it at a medium to low temp. We suggest seasoning and cooking with grapeseed as it is fiberless and does not get gummy when cooked down. I hope that makes sense.

[@ericallnight]

@@Cook-Culture Thanks for the quick reply! hmmm interesting. Didn't know that. I get that oilive oil shouldn't be used for seasoning a pan but didn't realize it could have a negative effect when cooking food with it. So what about basically all Italian food where olive oil is the base for cooking? How do Italians manage that? Just ordered my first CS pan (Matfer) and learning how to season and use it. Thanks!

[@Cook-Culture]

@@ericallnight If you analyze Italian or Greek cooking you will see that they do not pan fry the crap out of all their food as we do in NA. Even when starting a tomato sauce with olive oil and garlic, it's at a medium heat. Also, it's common in an Italian kitchen to use several olive oils, some for cooking and some for finishing. The frying oils are not the extra virgin! What I mean by this is that cheap olive oil is a better frying oil than an expensive oil because it has lots of fat but less fibre. You can tell by how thin and light it is.

[@ericallnight]

@@Cook-Culture I always wondered when people use non-extra virgin olive oil haha. I use avocado oil for high heat searing. That's a fruit oil, so would that be bad for my cast iron or carbon steel pans? Why do you use grapeseed oil exclusively in your kitchen? Thanks so much for your help!!

[@Cook-Culture]

@@ericallnight Hi, generally avocado oil isn't great for seasoning due to the fibre however it depends on how filtered it is. It's like olive oil, some work, most don't. The reason that I am so particular about grapeseed is that we sell cookware - and only cast iron and carbon steel - no coated cookware. Due to this, we help loads of people move from coated nonstick to traditional cookware and I've found that it's a simple unified message to promote grapeseed only, so as to reduce the confusion around all of the other oils that may or may not work. I hope that clarifies my position on grapeseed for you!

[@matthewjacobs141]

Not critical but you sure can tell who has an electric stove top

[@plants4thewin]

I dont know why all of these KZbinrs think we want hear distracting music. If I wanted to listen to music I would do just that.

[@TheArteditors]

flaxseed oil is crap and yes you can cook with extra virgin olive oil, never had any issues, so weird you tell people not to use it, I sometimes make scrambled eggs with EXTRA virgin olive oil and no sticking at all, your temperatures are wrong. I also make potatoes with the same oil, no problem, where I live evoo is the standard.

[@Cook-Culture]

Good on you! Whatever works!!

[@mikeviljoen]

Only things is seed oils are toxic

[@risinggael1685]

Exactly the high processed ones definitely, as far as I'm aware cold pressed is fine, I use evoo for seasoning and cooking

[@katzgar]

salt needs to be kosher? ROTFL.

[@bettyboop1524]

I thought this was a "How to season" video.

[@luketremble9782]

Why kosher salt and not just any salt ? Uh ....... I know why 😀

[@JedGrieve]

Hi Luke, it's coarse and cheap. Any rock salt will do.

[@risinggael1685]

What's crazy is all American cooking shows just about always say kosher....like unless your a jew it doesn't matter...but yea zionists are pretty invasive in the US...they really got that kosher nonsense pushed in the US 😂

[@mrenovatio3739]

Seed oils. Gross.

[@risinggael1685]

Highly processed olis yes cold pressed is fine...

[@harryhthenorwegian476]

No.....NO! Everything your'e doing is so wrong!

[@jyo8914]

relentless up-talking like a teenager.